Sausage Worms Recipes

SAUSAGE PINWHEELS

Steps:

• Heat the oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes.
• Make a space in the center of the skillet and add the tomato paste. Toast it for a minute, then stir it into the sausage mixture. Add 1/4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Stir the Parmesan into the cooled sausage mixture. Season with salt if necessary.
• Unroll the crescent dough and separate into 4 rectangles (each made of 2 crescent dough pieces). Press the seams together to seal and create 4 solid rectangles. Roll or press each rectangle to about 6 inches by 8 inches.
• Lay out one of the dough rectangles with the long sides on the top and bottom. Layer a quarter of the spinach leaves on the dough, leaving a 1/2-inch space at the top and bottom but extending the spinach to both sides. Sprinkle with a quarter of the parsley. Spread a quarter of the sausage mixture over top. Sprinkle with a quarter of the mozzarella. Press down on the cheese to compress the filling and adhere it to the dough. Roll the dough tightly over the filling and pinch to seal the seam. With a sharp knife, cut into 6 rounds. Place the rounds cut-side up on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.
• Bake, rotating the baking sheets from top to bottom halfway through, until the dough is puffed and browned and the cheese is browned, 12 to 14 minutes. Serve warm.

CHRISTMAS SAUSAGES

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

SAUSAGE AND SPINACH ALFREDO

Steps:

• Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot.
• While the pasta is cooking, add the andouille sausage to a skillet with a little olive oil and cook over medium heat until browned and heated throughout. I cook mine for about 5-7 minutes.
• Remove andouille sausage from pan and set aside. Once cool enough to handle, cut the andouille sausage into coins.
• For the Alfredo sauce, add the butter and heavy cream to a sauce pan or skillet. Add in the paprika, pepper and garlic. Whisk together. Heat over medium to high heat until hot.
• Add grated Parmesan and whisk until melted. Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won't be super thick.
• Add in the spinach and stir. Spinach will wilt due to the heat of the sauce.
• Add the sausage to the drained pasta.
• Once the spinach is wilted, pour the alfredo sauce into the pasta and toss to coat.
• Serve

SAUSAGE WORMS

Steps:

• Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the sausage pieces in a single layer and cook, tossing occasionally, until lightly browned and beginning to curl, about 5 minutes.
• Stir the vinegar and brown sugar in a small bowl. Add to the skillet along with the remaining 1 teaspoon butter. Cook, stirring, until the brown sugar caramelizes on the sausages and the vinegar and butter create a light glaze, 2 to 3 more minutes.